کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2454317 | 1110383 | 2010 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fresh Pork Quality and Shelf-Life Characteristics of Meat from Pigs Supplemented with Natural Astaxanthin in the Diet
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Fresh Pork Quality and Shelf-Life Characteristics of Meat from Pigs Supplemented with Natural Astaxanthin in the Diet Fresh Pork Quality and Shelf-Life Characteristics of Meat from Pigs Supplemented with Natural Astaxanthin in the Diet](/preview/png/2454317.png)
چکیده انگلیسی
The objective of this research was to evaluate the quality and shelf life of meat from pigs given dietary supplementation of natural astaxanthin. Pigs were fed either a control diet or the same diet supplemented with 66.7 mg/kg of natural astaxanthin for 42 d. Astaxanthin supplementation had no affect (P â¥Â 0.117) on growth performance or ham and loin lean quality at fabrication. Loin chops from pigs supplemented with dietary astaxanthin were darker (P < 0.002) and less yellow (P = 0.006) than loin chops from control pigs during 7 d of retail display. Ground patties from picnic shoulders of pigs supplemented with dietary astaxanthin were darker (P < 0.001) and more red (P < 0.001) than ground patties from control pigs during 7 d of retail display. This initial experiment documents the viability of dietary astaxanthin supplementation as a method to improve shelf life of pork products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: The Professional Animal Scientist - Volume 26, Issue 1, February 2010, Pages 18-25
Journal: The Professional Animal Scientist - Volume 26, Issue 1, February 2010, Pages 18-25
نویسندگان
C.C. Carr, D.D. Johnson, J.H. Brendemuhl, J.M. Gonzalez,